vegetable stew with TVP

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.8
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 974.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.7 g

View full nutritional breakdown of vegetable stew with TVP calories by ingredient
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serve over brown rice serve over brown rice
Number of Servings: 8


    2 T canola oil
    1 small diced onion
    2 cloves garlic
    1/2 cup TVP (textured vegetable protein)
    1 large carrot diced
    1.5 package frozen peas
    1/2 pkg frozen corn
    1/2 pkg frozen artichokes
    2 cups tomato sauce
    1 cup vegetable broth
    1/4 cup chick peas or 1 T chick pea powder
    2 cups water
    1.5 tsp salt
    1 tsp pepper
    1.5 ground coriander
    1.5 allspice


sautee oil
add onions and garlic
add salt and pepper
add tvp and a little water just to be absorbed by tvp
add carrots
add all frozen vegetables
add tomato sauce, broth and remaining water
add chick pea powder (will act as thickener)
add seasonings
allow to simmer until vegetables are cooked and liquids have reduced slightly

Serving Size: 8 servings at 350 grams

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